Chef Tim's Cold Cut Rotini Salad

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELD

15

DIFFICULTY

Easy
If you're looking for sides to pair with those burgers and dogs, you'll love Chef Tim's colorful Cold Cut Rotini Salad. It's a creative combination of flavors that's easy to make and serves the whole family!

Ingredients

  • 1 pound Land O’Frost Premium Black Forest Ham, diced
  • 10 ounce Land O’Frost Premium Hard Salami, diced
  • 1 large avocado
  • 1 cup cucumber, sliced
  • 1 cup italian dressing
  • 1 cup parsley, chopped
  • 1 pound rotini pasta, cooked
  • 1 cup zucchini, sliced
  • 1 cup yellow squash, sliced
  • 1 cup cherry tomatoes
  • 1 cup red peppers, sliced
  • 1 cup yellow peppers, sliced
  • 1 cup gouda cheese, diced
  • 1 cup red onion, minced
  • Salt & pepper

Instructions

  1. Combine Italian dressing, avocado, cucumber, and parsley in a blender or food processor and blend until smooth.
  2. Season with salt and pepper to taste.
  3. In a large serving bowl, combine the rest of the ingredients and toss.
  4. Pour dressing over ingredients and mix well.
  5. Refrigerate until ready to serve.

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Chef Timothy Baran

About the Chef: Chef Timothy Baran

Chef Tim Baran is Land O’Frost’s first-ever innovation chef. He works closely with the company’s product development teams to explore the latest culinary trends, test new products and create recipes for families across the country to enjoy. He discovered his love for cooking as a child, by helping his mom prepare meals for their family of seven. This inspired him to pursue a career in culinary arts where he developed extensive knowledge and understanding of consumer tastes and preferences, as well as an appreciation for uncomplicated, quality ingredients. Prior to joining Land O’Frost, he created menus for prominent organizations like the American Red Cross and Big Brothers Big Sisters and served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. Chef Baran also has experience as a culinary arts educator, having spent nearly three years supporting culinary instructors and overseeing students at Joliet Junior College’s in-house restaurant, and is an active member and Certified Culinarian® at the American Culinary Federation, the largest professional culinary organization in North America.

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